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Friday, December 6, 2013

It's that time of year again - the post-thanksgiving-pre-winter-break slump. It is the time of year when snow really should stop procrastinating its act, when CVS starts thinking it's okay to play only Christmas songs, when people start hoping for donuts at the sci li, and when most of our stomachs are still recovering from pounds of roast poultry, potatoes, pie, and more pie.

Fortunately, the Ratty has just the antidote. A hearty thanks to Ashley So for sharing her elegant pasta recipe - delicately balanced with the tartness of tomatoes and feta against savory morsels of hot dog a la refectorie de sharpe, and drizzled in heart healthy basil infused extra virgin olive oil, this dish is light, fresh, and sure to delight.

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Hi there! We are Annie and Connie, twins at Brown University who love food. We were inspired by Brown students who created mouth-watering food concoctions in the Ratty from ordinary ingredients, so we started this blog to showcase recipes using ingredients that can be found in our college cafeteria.
College cafeteria eating doesn't have to be drab; with a dash of inspiration and pinch of creativity, you can dine like an Iron Chef judge at the Ratty.

Contributing Chefs

A hearty thanks to our contributing chefs!

Vishesh Jain

Vishesh is a student at Brown University who loves cooking as an expression of creativity and a way to make people happy. Inspired by culinary competitions and fellow students, he treats the Ratty as a combined grocery, kitchen, and dining room.

Love the Ratty? Love cooking/blogging/taking pictures of food? Apply to be a contributing chef!

Dietitian's Corner

What’s great about this salad is that it combines servings of both fruits and vegetables of varying pigments, is full of fiber, and balances flavor of both salty and sweet on the palate.

A plate full of color is one that is rich in various vitamins and minerals. The different pigments naturally occurring in fruits and vegetables provide good sources of Vitamin A, C and E and minerals like magnesium, potassium and folate. The pigments of fruits and vegetables function as phytochemicals and provide protective benefits to the heart, some are anti-carcinogenic, and help to prevent against other chronic diseases. Fruits and vegetables derive color from chlorophyll (green); carotene (yellow and orange); and anthocyanin (red, blue, purple).

The salad bars at both the Sharpe Refectory and Verney-Woolley are great opportunities to boost color in your diet. Choose from varying flavors, textures, cuts, and colors to compose your creation. Choose not only from fruits and veggies, but beans, cheeses, tofu, or tuna to add protein and nutrition. If making a salad your entrée, make half your plate from veggies, one quarter from fruits, and one quarter from protein.Go light on the creamy dressings and reach for extra virgin olive oil and balsamic vinegar to dress up your salad. Lastly, add crunch, texture and fiber by sprinkling on sunflower or pumpkin seeds and top off with some dried cranberries or raisins.